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It’s officially grilling season and I’m here for it! This summer I’m staying satisfied with these grilled portobello mushroom burgers. They are meaty and marinated, and I love ’em.
Summer is the time when fresh produce abounds, so take full advantage with colorful pasta salad, fresh vegan potato salad, a crunchy strawberry arugula salad and more.
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Tips for Grilling Portobello Mushrooms
Grilling mushrooms is easier than it looks, I promise! Follow the below steps and you might be eating portobellos on the regular.
Step 1: Don’t rinse directly under the faucet. That’s right, grilling great mushrooms starts BEFORE they go on the grill. Mushrooms shouldn’t be rinsed directly under water. Instead, use a damp cloth or paper towel to rub them clean before marinating.
Step 2: Marinate well! Grilled portobello mushroom burgers lose a lot of liquid while cooking, so make sure that flavor is locked in. I like to marinate them overnight to make sure they are well coated.
Step 3: Keep an eye on the grill. Because these burgers are meat-free, you’re just grilling them for the flavor and warmth. They don’t take very long, yet the cooking time differs from grill to grill so keep watch to ensure they are cooked to your liking.
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Burger Toppings
Because these grilled portobello mushroom burgers are already elevated in taste due to the simple marinade, I want the toppings to be elevated as well. I love the peppery kick of fresh arugula (yet you can use the leafy green of your choice).
Also, I’m already using the grill for the mushrooms, so I like to toss on some sliced red onions as well and get a nice grilled flavor for this topping too.
Ketchup and mustard may be the standard fare for grilling, yet I can’t get enough of this plant-based creamy vegan ranch dip. It works wonders on this veggie burger.
Finally, no burger is complete without a vibrant, beefsteak tomato straight from the garden. You can also use vine-ripened tomatoes, though they are a bit smaller.
Plant-Based Bun Options
If your body can tolerate a regular hamburger bun, then go for it (potato buns work great for these portobello mushrooms). If you’re like me, gluten causes a lot of inflammation throughout my body. If I’m craving the texture and experience of a true burger then I’ll grab a gluten-free bun, but you can also use a head of lettuce to create a lettuce ‘bun’ that’s equally delicious.
Feel free to deconstruct your burger and lay it out on a bed of arugula with the toppings of your choice. It will taste excellent this way as well! What’s your favorite way to eat mushroom burgers?
Mushroom Burger Common Questions
Mushrooms absorb water, so to rinse them off just use a damp towel or cloth to remove any excess dirt from the outside. Remove the stem and scoop out the gills before marinating.
You can, however, the gills tend to be more fibrous and have a woody taste so it’s better to scrape them out.
I marinate my mushrooms in a balsamic vinegar mixture to flavor them, then grill them alongside purple onions. You can use a regular burger bun, gluten-free bun, or lettuce wrap, plus whatever toppings you choose. I love topping my burgers with arugula, tomato, grilled red onion and garlic aioli.
More Summer Main Dishes
I’ve added many of my favorite summer recipes to the blog to help you enjoy a plant-based summer like no other. Besides my portobello mushroom burgers, here’s what I like to bring to parties all season long:
And don’t forget about the healthy side dishes for a BBQ! With these recipes, you’ll be set for a summer full of incredibly delicious food made with plants.
Will you please rate + review this recipe once you’ve tried it? I love getting your feedback!
Portobello Mushroom Burgers
Jen HansardIngredients
For Marinade:
- ½ cup balsamic vinegar
- ¼ cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp tamari
- 1 tbsp coconut sugar
- 1 tbsp rosemary fresh, finely minced
- 1 tbsp thyme fresh
- 3 garlic clove finely minced
- 4 Portobello mushrooms
For Serving:
- 4 buns
- 2 cup arugula fresh
- 1 tomato large, sliced
- 1 red onion sliced and grilled alongside mushrooms
- garlic aioli optional
Instructions
- Make the marinade: Whisk the balsamic vinegar, olive oil, mustard, tamari, coconut sugar, rosemary, thyme and garlic together in a bowl.
- Wipe the mushroom caps clean with a damp cloth and remove the stems. Place the mushrooms stem side up in a shallow dish and pour the marinade evenly over them. Cover and marinate for at least 30 minutes or overnight.
- Heat a grill. Remove the mushrooms from the marinade, reserving the marinade for basting. If grilling the red onion, brush the slices with a little olive oil.
- Grill the mushrooms and onion for 5 to 7 minutes per side, basting occasionally with the reserved marinade. Transfer to a clean plate, keeping the mushrooms stem side down since they release liquid after grilling.
- Assemble the burgers on the buns with the arugula, tomato, grilled onion and garlic aioli, if using, and serve immediately.
Recipe Notes
- Make Ahead: Marinate the mushrooms overnight if you can; the longer they sit, the more flavorful they’ll be.
- Stovetop Method: Cook the mushrooms and onion in a grill pan or skillet over medium-high heat for about the same time, basting as you go.
- Gluten-Free: Tamari keeps the marinade gluten-free, so serve on gluten-free buns. For a soy-free version, use coconut aminos instead.
- Leftovers: Store cooked mushrooms in an airtight container in the fridge for up to 3 days. Reheat in a skillet or grill pan until warmed through, and toast the buns just before serving.
Nutrition
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Delicious!!! I can’t always find individual large, whole portabellas, so I use the sliced ones. They work just as well on a bun, or even in a wrap.
They definitely work just the same in a pinch, Debbie!
Just made these on the grill for lunch today, delicious! I was able to marinade the mushrooms for 2 hours and they were full of flavor.
You had me until the 1/4 cup oil! Any suggestions for making these oil-free?
Thanks!
I can’t wait to try this! I am 100% team mushroom, so this will be a regular for grilling.